Light Japanese Cotton Cheesecake
This legendary jiggly cheesecake combines the richness of a souffle with the creamy texture of a traditional cheesecake. It is incredibly airy, light, and melts in your mouth with just the right amount of sweetness.
Ingredients
Ingredients
- 250 g cream cheese softened at room temperature
- 6 large egg yolks room temperature
- 6 large egg whites chilled
- 70 g granulated sugar for the meringue
- 60 g unsalted butter softened
- 100 ml whole milk room temperature
- 60 g cake flour sifted
- 20 g cornstarch sifted
- 1 tbsp lemon juice freshly squeezed
- 0.25 tsp cream of tartar to stabilize egg whites
Notes
Store the cheesecake in an airtight container in the refrigerator for up to 3 days. For the best texture, serve chilled. To ensure a smooth top, do not over-beat the egg whites to stiff peaks; soft peaks are the secret to the 'cotton' texture.